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Garlic Roasted Fall Vegetables

This roasted vegetable sheet combines the best of Fall flavors. It features giraumon, potatoes and turnips that are roasted with whole garlic gloves, shallots and thyme. Enjoy them as a side dish or in a couscous salad.
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients

For the roasted veggies

  • ½ giraumon pumpkin kabosha squash
  • 1 turnip
  • 2 potatoes
  • ¼ tsp pepper or to taste
  • ¼ tsp salt or to taste
  • 4-5 Garlic cloves
  • 4-5 Shallots
  • Fresh thyme
  • Olive oil

For the dressing

  • 2 Lime juice
  • Shallots
  • Roasted garlic from the roasted veggie tray
  • 3-4 tbsp Olive oil
  • Salt & Pepper
  • Parsley

Instructions

For the roasted veggies

  1. - Wash, peel and dice the pumpkin, turnip and potatoes
  2. - Peel and cut the shallots in half
  3. - Combine with the vegetables
  4. - Lay the mixed vegetables on a parchment lined tray
  5. - Season with salt and pepper
  6. - Add the whole garlic cloves and thyme springs
  7. - Drizzle generously with olive oil
  8. - Roast in the oven at 350 for about 45 minutes or until the vegetables are fully cooked

For the dressing

  1. - Squeeze the lime juice into a ramequin
  2. - Chop the shallots and add them to the lime juice
  3. - Place the ramequin next to a source of heat until the shallots turn a bright purple at which point you will remove them from the lime juice
  4. - Remove the roasted garlic from the vegetable pan and mash them with some salt in another ramequin
  5. - Add the lime juice to the pasty mixture and season with pepper to taste
  6. - Slowly whisk in the olive oil
  7. - Finish with some freshly chopped parsley and brightened shallots
  8. - Drizzle that dressing over the warm roasted veggies before serving